A recipe from Charles TJESSEM - Bocuse d'Or 2003
Catégorie : Fish
Niveau : Novice
Temps de préparation : 25 minutes
Ingredients for 4 servings
Heat the oven to 100 °C. Cut the fillets into four. Put them in an oven dish with the oil for ten to fifteen minutes. To check if they are cooked, prick the flesh with a fork: the fork should come out easily when they are ready.
Cut the broccoli into small florets. Cook them in boiling salted water for about seven minutes until they are quite soft. Put the broccoli into a blender with the butter and 100 ml of cream. Turn the blender on and add more cream until the blades turn easily.
Mix the vinegar, oil, salt and pepper in a bowl. Cut the pomegranate half into two. Scrape the flesh into the bowl. Mix gently. Finely chop the chives and mix into the vinaigrette just before serving.